Shave fat and calories from your favorite pulled pork recipe by swapping a pork sirloin roast for the pork shoulder roast that's traditionally used. Although fattier cuts of meat add a bit more flavor, you can save more than 3 grams of total fat and roughly 20 to 30 calories for every 3-ounce portion of meat by using a lean sirloin roast. Slow-cooking a pork sirloin roast in the oven or in your slow cooker gives you mouthwatering, tender pork that’s perfect for pulling and pairing with your favorite seasonings.
Slow Cooker Pulled Pork
Trim any fat from the outside of the pork sirloin roast before rubbing it with your favorite spice rub. Use a pre-made dry rub or make your own by combining seasonings such as salt, black pepper, coriander, cumin, oregano, garlic powder, onion powder and cinnamon.
Place the seasoned pork sirloin roast your slow cooker. If you wish, you can add additional aromatics such as diced onion or garlic to the slow cooker.
Pour roughly 1 cup of liquid into the slow cooker. You can use any liquid you like, including water, stock, broth or beer.
Cover the slow cooker and cook the roast on low for 8 to 10 hours, or until the pork is tender and is easily shredded with a fork.
Remove the roast from the slow cooker and set it aside, letting it rest for roughly 10 minutes. Shred the meat using two forks. Toss it with your favorite barbecue sauce and serve.
Oven-Baked Pulled Pork
Turn the oven on to preheat it, setting the temperature to 325 degrees Fahrenheit. While the oven is heating up, prepare the roast by trimming any exterior fat and cutting several slits into all sides of the roast. Slice garlic cloves into slivers and place slivers into the slits.
Mix seasonings and spices together in a small bowl. You can use your favorite barbecue rub, or make your own by combining dried thyme, salt, pepper, cayenne pepper and brown sugar. Rub the seasoning mixture over the outside of the pork sirloin roast before placing it in a roasting pan.
Cover the pan with foil and bake the roast for roughly three hours or until the pork is tender. Check the internal temperature of the roast by inserting an instant-read thermometer into the thickest part. Pork should be cooked to at least 145 F.
Remove the pan from the oven and let the roast sit for roughly 10 minutes. After removing the aluminum foil, use two forks to pull the meat apart, creating shredded or "pulled" pork.
Combine the pulled pork with your favorite commercial or homemade barbecue sauce, tossing it together to make sure the meat is coated before serving.
Things You'll Need
Check the internal temperature of the roast by inserting an instant-read thermometer into the thickest part. Pork should be cooked to at least 145 F.
Change the flavors of your pulled pork by cooking it in a sauce made by combining chicken broth, honey, blackberry or raspberry jam, hoisin sauce, balsamic vinegar, onion and garlic. After removing the roast from the pan or slow cooker, transfer the sauce to a saucepan and bring it to a boil. Whisk in a slurry made with cornstarch and cold water and simmer the sauce for about three minutes until it's slightly thickened. Toss the sauce with your pulled pork and serve.
- Field Guide to Meat; Aliza Green
- National Pork Board: Nutritional Information for Food Service Pork Cuts
- Home Entertaining the Easy Way; Holly Berkowitz Clegg
- Eat St.; Recipes from the Tastiest, Messiest and Most Irresistible Food Trucks; James Cunningham
- Food52: Do You Need to Add Liquid to a Crockpot for Pulled Pork?
- National Pork Board: Great News for Pork Lovers: The Puck Stops Here!
- Just A Taste: Slow Cooker Balsamic Honey Pulled Pork